Rustic Apple Pie is a timeless dessert that delivers comforting flavors and a wonderfully textured crust, making it a go-to for any occasion. This recipe is incredibly useful for anyone seeking a delicious, homemade apple pie that’s both easy to prepare and incredibly satisfying.
Key Ingredients for Rustic Apple Pie
- For the Crust:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water, plus 1-2 tablespoons more if needed
- For the Filling:
- 6-8 medium apples (about 3 pounds), a mix of varieties like Granny Smith, Honeycrisp, and Fuji works well, peeled, cored, and sliced ¼-inch thick
- ¾ cup granulated sugar (adjust to apple sweetness)
- 2 tablespoons all-purpose flour or cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice (optional)
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- For Assembly:
- 1 large egg, beaten with 1 tablespoon milk or water (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
How to Make Rustic Apple Pie
This Rustic Apple Pie is a delightful testament to simple baking, offering incredible depth of flavor with minimal fuss. Its satisfaction lies in the perfect balance of sweet and tart apples encased in a delightfully flaky, buttery crust. The preparation time is approximately 30 minutes for active prep, with an additional 45-60 minutes for baking.
Step-by-Step Instructions
1. Prepare the Pie Crust:
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Apple Filling:
In a large bowl, combine the sliced apples with the granulated sugar, flour or cornstarch, cinnamon, nutmeg, and allspice (if using). Add the lemon juice and toss gently to coat the apples evenly. Let the mixture sit for about 15-20 minutes while you roll out the dough, allowing the juices to begin releasing.
3. Roll Out the Bottom Crust:
On a lightly floured surface, take one disc of chilled dough. Roll it out into a circle approximately 12 inches in diameter, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
4. Assemble the Pie:
Pour the apple filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
5. Prepare and Attach the Top Crust:
Take the second disc of dough and roll it out into a circle about 11 inches in diameter. You can either place this entire circle over the filling and cut vents, or cut it into strips for a lattice top. If using a full top crust, carefully place it over the filling and crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust with a sharp knife to allow steam to escape during baking. If making a lattice, weave the strips over the filling and crimp the ends to the bottom crust.
6. Egg Wash and Sugar (Optional):
Brush the top of the pie crust with the egg wash. Sprinkle with coarse sugar if desired for extra sparkle and crunch.
7. Bake the Pie:
Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 25-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
8. Cool the Pie:
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
Why You’ll Love This Rustic Apple Pie
This Rustic Apple Pie boasts a beautifully imperfect, free-form charm that’s as inviting as its aroma. The satisfying crunch of the flaky, buttery crust perfectly complements the tender, warmly spiced apple filling, creating a symphony of textures and tastes that’s far superior to a store-bought pie. It’s an incredibly cost-effective way to enjoy a classic dessert, showcasing how simple ingredients can transform into something truly extraordinary, especially when elevated with those fragrant spices and fresh apples.
Unlike a more formal, perfectly crimped pie, the rustic design means you can embrace its beauty without the pressure of absolute perfection. It’s a dessert that feels both generous and comforting, perfect for sharing with loved ones or treating yourself after a long day. So, gather your apples and get ready to create a slice of homemade heaven – this Rustic Apple Pie is waiting for you to experience its magic!
Storing and Reheating Tips
- Storage:
- Store leftover Rustic Apple Pie at room temperature, loosely covered, for up to 2 days if the weather is cool.
- For longer storage or in warmer temperatures, refrigerate the pie, well-wrapped, for up to 4-5 days.
- Reheating:
- To reheat a whole pie or individual slices, place them in a preheated oven at 300°F (150°C) for 15-20 minutes, or until warmed through and the crust is crisp again.
- Alternatively, a single slice can be reheated gently in a microwave on a low power setting for 30-60 seconds.
- Freezing:
- To freeze the entire pie, bake it completely and let it cool fully. Wrap it tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- To freeze individual slices, wrap them tightly in plastic wrap and then in foil, and freeze for up to 1-2 months. Reheat as you would a chilled slice.
Final Thoughts
This Rustic Apple Pie is a celebration of simple, wholesome ingredients and heartwarming comfort. Empower yourself to create this delicious dessert and savor the sweet satisfaction of a homemade classic!
Rustic Apple Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- In a large bowl, combine the sliced apples with the granulated sugar, flour or cornstarch, cinnamon, nutmeg, and allspice (if using). Add the lemon juice and toss gently to coat the apples evenly. Let the mixture sit for about 15-20 minutes while you roll out the dough, allowing the juices to begin releasing.6-8 medium apples, 0.75 cup granulated sugar, 2 tablespoons all-purpose flour or cornstarch, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 0.125 teaspoon ground allspice, 1 tablespoon lemon juice
- On a lightly floured surface, take one disc of chilled dough. Roll it out into a circle approximately 12 inches in diameter, about ⅛-inch thick. Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
- Pour the apple filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter.2 tablespoons unsalted butter
- Take the second disc of dough and roll it out into a circle about 11 inches in diameter. You can either place this entire circle over the filling and cut vents, or cut it into strips for a lattice top. If using a full top crust, carefully place it over the filling and crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust with a sharp knife to allow steam to escape during baking. If making a lattice, weave the strips over the filling and crimp the ends to the bottom crust.
- Brush the top of the pie crust with the egg wash. Sprinkle with coarse sugar if desired for extra sparkle and crunch.1 large egg, 1 tablespoon coarse sugar
- Preheat your oven to 425°F (220°C). Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 25-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.